Diwali Special Kalakand Recipe | दानेदार कलाकंद झटपट आसान रेसिपी | 15m Kalakand | Chef Ranveer Brar
Hello there, The festive season is here Now that the festive season is here, the most commonly faced problem is Buying sweets from outside You, don't know when its made. How long will it last And making sweets at home is a big task? So I thought of getting away from all the tasks And making a nice simple sweet Which is easy, as well as festive Kalakand, So first cook the milk Okay And then start to reduce it.
And reduce it until it becomes ..., Khoya, *Hmm* And even split the Milk, So if your making kala kand for 15 to 20 people, you will at least take 45 minutes to 1 hour. Alright. But who has so much time.
So I thought of telling you guys a shortcut See anyways cottage cheese /paneer is formed after splitting. The milk Right So using that basic formula Without splitting the milk, if we begin with cottage cheese/ paneer .
.., What will happen Exactly? What ever is meant to happen, Meaning kalakand will be made. What else will happen *Hmm*? So why is kalakand called kalakand? There are a lot of stories behind this, But people say that when people came to talk to & quot Baba Thakur Das & quot, They always asked that.
Why did you name this sweet & quot, kalakand & quot, That's when & quot Baba? Thakur Das & quot used to say that making this is an art Which is why its called & quot, Alvar ki, Kalakand & quot, So a little milk Okay.
So now this is the shortcut method. If you are making the real kalakand, you will need a lot of milk. Now to the milk, we will add our grated cottage cheese/ paneer. So there are 2 reasons to add cottage cheese/ paneer to the milk.
Firstly, the cottage cheese/ paneer will become soft And for this shortcut method, The basic combination is Condensed milk and cottage cheese/ paneer. But if you add a little milk, The milk will split, but it will give richness to our sweet.
*Hmm*. It will give it some freshness.. So when kalakand was first made by & quot Baba Thakur Das & quot, They say it was an accident Because he was cooking, the milk And the milk split. So he said, even though it split, I will still continue to cook it And then, by continuing to cook that split milk, he Made a dish called & quot Alwar ki Kalakand & quot, Which is a type of a milk cake.
But this technique of cooking splitting and reducing the milk all together. This technique is used in making & quot Dodha barfi & quot & quot, Kalakand & quot and & quot Milk cake & quot, And now we are supposed to reduce it.
You know what I like about this dish. First is the rigidness of this dish And I always say that food should be rigid. So, even though the milk split, I will make something out of this milk And secondly, There is magic in this dish.
So sometimes we feel we are cooking, but sometimes it the flame cooking And we are just a helping hand there Here. The flame is creating magic with the milk and sugar And Baba Thakur. Das was just the helping hand.
Thirdly, why I really like this dish is because it has our Indian culture in it. Our culture, that no product shall be wasted, Even though the milk split, we will make something out of it., But just remember that do not add the condensed milk directly *Hmm* Cook.
The milk and paneer a little together It will only take 10 minutes extra In the whole recipe, Only 5 to 10 minutes extra and your dish will be 150 % foolproof. That's, my guarantee It gives it a certain kind of moistness.
I always use the word & quot Razaiyat & quot *Hmm*. That moisture is incorporated And moistness is very important in sweets And until it becomes moist we wont waste any time. We will chop some dry fruits Chop, then very finely We can add which ever dry fruit.
We want, According to our liking, *Hmm* And .... A few interesting combinations are Peel the outer cover of a lemon using a grater And lemon zest, Meaning the grated part of the outer cover of the lemon.
Add that part in the kalakand That goes very well *Hmm*. Finely chopped figs The dry, figs, ... chop, then finely and add it to the dish That's, also a very good idea And the other fruits you can always put Like Mango kalakand tastes, very good.
While making kalakand add mango pulp or fresh mango Pieces in it., Pineapple kalakand, *Oh wow * A little bit of pineapple essence And a little bit of Boiled pineapple, But boiled pineapple. Only okay, Not raw, Otherwise The dish will become bitter, So you can also grate khoya and roast it with the cottage cheese.
That is also a good idea. If you roast the khoya with the Paneer/ cottage cheese and then add the condensed milk, Then also our work will be done. If you have milk and time, Then this formula is the best.
Now we have to add very little. Ghee/ clarified butter, Some ghee/ clarified butter has already been released by the milk and cottage cheese/ paneer Little more ghee/ clarified butter. What will ghee/ clarified butter do, Give richness And, secondly binding Once the mixture is cooled, it will bind the mixture See if you want Over here To make your life easy.
You can directly add sugar and roast it. You wont need condensed milk If you don't have condensed milk, Then likewise cook the cottage cheese/ paneer with milk, Once the milk is reduced, add sugar and roast it.
. It itself will thicken Now goes in the dry fruits. Okay! Now what happening The nuts are being roasted, and why is that happening? Because we have added ghee/ clarified butter Plus even the milk has released some ghee/ clarified butter.
Now we can either add sugar or condensed milk. We will add condensed milk. Why? Because we have it kept right here, Its not compulsory. One can add sugar as well. We have to cook the condensed milk until it thickens Cardamom powder Saffron Saffron is optional, it not necessary to add it Cardamom powder a little only - And you know another very interesting thing we can add in this .
.. Black pepper, Very little black pepper powder, And you Will see the magic And a little salt Every sweet must have A pinch of Salt. Why? Because it has so many complicated flavors. It has some cardamom saffron and some nutty flavors as well.
All those flavors are enhanced when we add a little bit of Salt. Salt is not meant to make things salty. Salt is a natural flavor, enhancer, Meaning It is used to enhance the other flavors in the dish.
So when you look at salt from that perspective, you will realize the importance of it In 400 grams cottage cheese/paneer. I have approximately added 200 ML of condensed milk *Hmm*. If you wont add 200 ml, condensed milk, then If you want, you can add 150 grams of sugar and cook it.
, And now it your wish, if you want it like this, Look This grainy texture here Right now. This is very grainy. If you want it, grainy keep it like this only Other wise Using a masher Just mash it very well A little ghee/ clarified butter Which can do wanders And apply ghee and not oil.
Please, Because ghee solidifies at room temperature And melts when heated, That's, why ghee Is the best when we need to set anything *Hmm* Oil never sets. If you want to put anything in the fridge, add ghee or butter in it only Or else You will go to make kalakand and it will all be stuck together in the tray And when guests come, You will feed them, kalakand ka halwa, and they will look Over to you - And you will say, *Ranveer* you didn't, tell us *Ranveer* had said Use ghee only and line the tray properly And there you go If you work with it when its hot, the better.
The outcome will be And now leave this outside until it comes at room temperature And when its on room temperature, Meaning regular temperature. After that, we have to put it in the fridge, Put it in the fridge for 1 hour.
It will set very nicely Okay. So now Kalakand is set Alright. Now We will separate it from the ghee below Very slowly heat it. So the ghee is released. *Wow*. Look at that Kalakand is a very delicate dessert, so handle it very softly *Umm*.
The biggest problem is, you know what It becomes dry, Especially if you make ready made kalakand, Then it becomes dry Because of the Paneer/ cottage chees is dry and the condensed milk is not able to moisten it.
That is why, if the cottage cheese/paneer is cooked in milk, The dryness does not occur, then this is the best part that now also This is very nice and juicy Here. It does not have to be crispy. Somethings are very tasty when eaten, Look very pretty visually And feels its very difficult to make.
Kalakand is also one of them, But making kalakand is actually very easy. A little cottage cheese/ paneer A little milk, A little condensed milk. If not, then sugar, That's, it Now go make And please do subscribe.
Thankyou
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